Effects of Temperature and Extraction Time on Avocado Flesh (Persea americana) Total Phenolic Yields Using Subcritical Water Extraction

This paper investigates the optimum extraction temperature for enhanced total phenolic yields extracted from avocado fruit flesh (Persea americana) using subcritical water extraction, as well impact of ripeness on phenol efficiency. Additionally, yield against time was investigated intervals 10 min over an overall 30 min. The conditions studied were 18 bar, 87 mL/min, and temperatures 105 °C, 120 140 °C. compounds content compared week one ripe (week four) flesh, with a four-week ripening period between two samples. results show that extracting at °C provides highest 0.11% 0.26% by dried mass four), respectively. experimental also indicate implementation lower four (i.e., following selection avocados allowing them to ripen month) enhances more than times relative first week’s sample extract, specifically during 20 extraction.